Cinnamon Swirl Pancakes

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If like us you can't resist a Cinnamon Roll then you really have to try this Cinnamon Swirl Pancake recipe. This recipes combines the best of two delicious breakfast treats and is one the whole family will enjoy. Not only does they look great but they taste amazing too, especially when drizzled with our cream cheese icing.

Method

First make the batter. In a large bowl, combine the flour, baking powder and salt. In a jug mix the milk, vegetable oil and egg. Mix the wet ingredients into the dry and whisk until you have a smooth batter. Set aside.

125g
Plain White Flour

2 tsp
Baking Powder

½ tsp
Salt

250ml
Milk

1 tbsp
Vegetable Oil

1
Egg (Free Range, Large)

For the cinnamon swirl, mix together the melted butter, dark muscovado sugar and cinnamon until you have a smooth paste. Place into a piping bag and set aside.

55g
Unsalted Butter (Melted)

90g
Unrefined Dark Muscovado Sugar (we like Billington's)

½ tbsp
Ground Cinnamon

For the glaze, gently heat the butter and cream cheese in a saucepan. Whisk in the icing sugar and vanilla until you have a smooth mixture. Set aside.

60g
Unsalted Butter (Softened)

60g
Full Fat Cream Cheese

155g
Icing Sugar

1 tsp
Vanilla Extract (We Like Nielsen Massey)

When you are ready to cook. Heat a frying pan on a medium high heat and wipe with some oiled kitchen paper. When hot, pour in about 60 ml of batter. Immediately pipe a swirl of cinnamon butter onto the pancake. Wait for bubbles to form. Flip the pancake and cook for 30-45 seconds on the other side.

Remove the pancake for the pan. The pancakes can be kept warm while you finish the batch.

Ingredients

For the Batter

For the Cinnamon Swirl

55g
Unsalted Butter (Melted)

90g
Unrefined Dark Muscovado Sugar (we like Billington's)

The rich taste and all natural colour of dark muscovado adds depth to all of your cooking and baking, making it the world’s finest dark brown soft sugar. It pairs wonderfully with chocolate and is perfect in marinades, sauces and chutneys.

½ tbsp
Ground Cinnamon

For the Glaze

60g
Unsalted Butter (Softened)

60g
Full Fat Cream Cheese

155g
Icing Sugar

1 tsp
Vanilla Extract (We Like Nielsen Massey)

Vanilla extract is a superior flavouring ingredient, derived solely from the vanilla pod by soaking it in alcohol and water. Only vanilla extract has the true flavour and aroma of vanilla pods, producing a fuller, richer taste which will transform the taste of any recipe. Vanilla is also a flavour enhancer so will work with other ingredients and flavours in a recipe to give amazing results! It is a versatile ingredient which can be used in both sweet and savoury dishes, try it in your cakes, cupcakes and buttercream.

We always recommend using an extract rather than essence when baking. Our favourite extract is Nielsen-Massey, it gives consistently great results, the vanilla pods are hand picked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavour compounds.

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